SWEET CORN CAKE

The kids think it's as good as a dessert.  I normally add an extra small can of plain sweet corn, to give it a little extra crunch.  It's great even without it, though.

SWEET CORN CAKE
Chandra (chaneden) adapted from allrecipes.com

1 - 8oz pkg Jiffy Cornbread Mix
1/3 cup milk
1 egg slightly beaten
1 - 8 oz can creamed corn
½ cup white sugar

1. Preheat oven to 350 degrees. Spray 9x9 pan with non-stick cooking spray. (A smaller pan will make a thicker cake which is preferred over a thinner one.)
2. Place cornbread mix in bowl. Stir in milk and egg. Mix in creamed corn and sugar. Pour into greased pan.
3. Bake for 28-30 minutes, or until knife inserted in center comes out clean. (I look for the edges to turn a little brown and pull away from the sides.)
Notes: I usually multiply this by three, then divide into two pans to make a thicker cake.
* Amy’s notes: I doubled it and put it in a 9 x 13 glass baking pan.